I love eggs made all ways, but this is my new favorite way to make Scrambled Eggs, courtesy of famous chef Thomas Keller. I clipped it out of a Departures (Amex) magazine and it was to promote the Per Se and French Laundry chef’s All-Clad collection, but I made it in my non-stick Always Pan.

This is a great breakfast dish, but I also think it’s perfect for an easy dinner at home, when you’re tired and don’t want to spend a lot of time cooking and cleaning. It’s also a good choice for when you’re feeling a little under the weather and want a dish that’s simple and comforting.

This recipe takes a bit longer than normal scrambled eggs, because they are cooked on medium-low heat. The straining through the sieve gives them a silky smoothness and the butter and creme fraiche add a lovely richness to the eggs. As Keller notes:

I prefer to eat my eggs soft and somewhat creamy with small curds, but if you prefer your eggs with larger curds, or more well-done, whisk less and cook more.

Thomas Keller

These scrambled eggs are good as they are, but if you want to “chefy” them up a bit, add fresh cracked pepper and chopped chives. Serve on warm plates with your choice of toast- mine was a rustic country bread and I served it with a tomato slice, for some color. It was brilliant! This recipe can be halved to serve one.

Hey baby, I hear the blues a-callin Tossed salads and scrambled eggs.

Fraisier Theme Song